Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato and Crunchy Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato and Crunchy Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato and Crunchy Broccoli

Tender grilled chicken and fluffy quinoa served alongside roasted sweet potatoes and broccoli, finished with a drizzle of extra virgin olive oil and zesty lemon.

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NUTRITION

706kcal
Protein
46.9g
Fat
28g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Chicken Breast

3/4 cup cooked Quinoa

150g Sweet Potato, cubed

150g Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes and broccoli florets with 1/2 tablespoon of olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables on a parchment-lined baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with your favorite dry herbs and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 6

    In a large bowl, layer the cooked quinoa, roasted sweet potatoes, and crunchy broccoli.

  • 7

    Top with the sliced grilled chicken.

  • 8

    Whisk together the remaining 1 tablespoon of olive oil and the lemon juice, then drizzle over the bowl before serving.

Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato and Crunchy Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato and Crunchy Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Sweet Potato and Crunchy Broccoli

Tender grilled chicken and fluffy quinoa served alongside roasted sweet potatoes and broccoli, finished with a drizzle of extra virgin olive oil and zesty lemon.

NUTRITION

706kcal
Protein
46.9g
Fat
28g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Chicken Breast

3/4 cup cooked Quinoa

150g Sweet Potato, cubed

150g Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes and broccoli florets with 1/2 tablespoon of olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables on a parchment-lined baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with your favorite dry herbs and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 6

    In a large bowl, layer the cooked quinoa, roasted sweet potatoes, and crunchy broccoli.

  • 7

    Top with the sliced grilled chicken.

  • 8

    Whisk together the remaining 1 tablespoon of olive oil and the lemon juice, then drizzle over the bowl before serving.